Avocados have been one of the staples in my diet since I graduated college. When my husband and I lived in Portland, Oregon I would eat at least one avocado a day. Unfortunately, after our move to South Korea I was shocked to find out that avocados cost three dollars each here. I still buy them…just sparingly. Today I am sharing one of my favorite recipes for a BLT stuffed avocado. Don’t worry it’s got all the goods, and is even ‘husband approved’ as enough to get him full. Plus, there are always leftovers for sandwiches the next day. This recipe feeds two.
What you need:
-2 large avocados
-2 chicken breasts (cubed)
-1/2 c. diced grape tomatoes
-1/3 c. diced spinach
-1/3 c. bacon bits
-1/2 c. corn
-1/4 c. grated cheese
-1 tsp. lemon juice (I like a little bit more)
-2 Tbsp. mayonnaise
-1 tsp. salt
-1/2 tsp. pepper
What you do:
De-skin and de-seed the avocados. Make sure there is plenty of room to place the chicken salad once its done. Dice the other veggies.
Cook the chicken in a saucepan on medium heat. I always cook mine in water and a little bit of lemon juice with salt and pepper, it leaves the chicken moist and juicy! Once the chicken is done, transfer it to a medium sized bowl and shred with two forks. There’s probably an easier way to shred chicken, I am just not aware of it. If you have suggestions, let me know!
Once the chicken has been shredded as good as you think it’s gonna get (or maybe you’re about to lose your mind), add the rest of the ingredients: tomatoes, bacon, corn, spinach, cheese, lemon juice, mayo, salt, and pepper. Mix thoroughly. Give it a taste! I never know the exact measurements of anything. My husband and I are big ‘tasters.’ If it doesn’t taste quite right we add a little bit more of this and a little bit more of that. Once you get the salad the way you like, scoop into your avocados. Enjoy!
My husband and I eat these cold, but feel free to stick them in the oven at 400 degrees (F) for 10 minutes for a warmer, slightly toasty version.